Hi Sweet Friends, Learn How to Make Sauerkraut Soup which is a Delicious Budget-Friendly Recipe! ➡SUBSCRIBE to my channel: ru-vid.com WATCH NEXT ➡ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EO90h3xB3oc.html ➡➡➡Preorder Your Copy of The Modern Pioneer Cookbook NOW! marysnest.com/my-cookbook/ ➡Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy: RU-vid.com/MarysNest 🍎RECIPE: marysnest.com/how-to-make-an-amazing-sauerkraut-soup/ ➡TIMESTAMPS: 0:00 Introduction 2:08 Ingredients for Sauerkraut Soup 4:21 How to Make Sauerkraut Soup ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡FREE THRIFTY KITCHEN CHECKLIST (No Email Required): marysnest.com/how-to-run-a-thrifty-kitchen-with-free-checklist/ ➡FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST (No Email Required): marysnest.com/why-you-need-to-stock-up-on-these-top-15-foods-now/ ➡FREE CREATE A TRADITIONAL FOODS KITCHEN CHART (No Email Required): marysnest.com/ten-easy-ways-to-create-a-traditional-foods-kitchen/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡RELATED VIDEOS: ▶How to Make Sauerkraut: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EO90h3xB3oc.html ▶How to Make Bone Broth: ru-vid.com/group/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ▶How to Make Super Mineral Vegetable Broths: ru-vid.com/group/PLkRuW3pBo2U1geiBa_FODQ97zPaBCuIVs ▶How to Make Golden Broth: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SFz_4gIZVik.html ➡POPULAR VIDEO SERIES: ▶MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE AND NUTRIENT RICH FOODS COOKING SERIES: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES FOR MODERN PIONEER LIVING: ru-vid.com/group/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd ▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶THE ULTIMATE "NOURISHING TRADITIONS" TRADITIONAL FOODS SERIES: ru-vid.com/group/PLkRuW3pBo2U1DSmJmmOPBUCdKs6EL_JG- ▶ALL ABOUT NOURISHING TRADITIONS: ru-vid.com/group/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8 ▶RECENT VIDEO UPLOADS: ru-vid.comvideos ✳MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ➡➡➡From Mary's Nest! GET YOUR COPY NOW! The Modern Pioneer Cookbook: amzn.to/3MBU8fo ✳FAVORITE SOUP MAKING SUPPLIES: Cuisinart Single Burner: amzn.to/3UVzQzB Stainless Steel Soup Pot: amzn.to/3Lit1VG Spatula: amzn.to/43VCSIj Kitchen Knife: amzn.to/3mMRt8d Cutting Board: amzn.to/3KUDzZv ✳RECOMMENDED READING: The Modern Pioneer Cookbook: amzn.to/3MBU8fo Nourishing Traditions: amzn.to/2PLIXTG Nourishing Broth: amzn.to/40rXrZG ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off for Stocking your Traditional Foods Pantry and Equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love, Mary
I put cooked carrots, sautéed onions, roasted garlic, my homemade sauerkraut ( thank you Mary 😊) and green beans in vegetable broth and simmer for an hour . With a slice of homemade bread ( thanks again Mary ) it’s a great meal.
As I was drooling while watching this video, I thought , ‘OMG what if we added a handful of shredded carrots or even parsnip ?’ I’m so excited about making this recipe!❣️. And I will also be using your variation of sauerkraut!
My grandparents were both direct immigrants from Czechloslovakia in the early 1900s and ended up on a dairy farm in WI. She made sauerkraut soup that, if I remember correctly, was cream based. I have never found anyone anywhere who had ever heard of sauerkraut soup. I so wish I knew her recipe as that soup was a treasure to me as a very young child. If anyone who reads this has ever had anything similar, I would be very grateful to know. I've often wondered if the cream was used in hers because it was plentiful on their farm.
I have been making saurkraut soup for years. Learned from my mom. I use pork and always add bay leaves as I love the flavor. And I cook the potatoes on the side as when I make this, I make a big pot and make individual freezer meals. Then all I have to do is add potato and voila! Easy fast meal.
Dang. I make soup. I LOVE soup. I make MANY different varieties of soup all year long, but never saurkraut soup. It just so happened to have just the right amount of my homemade saurkraut in the fridge. Out this together with quite a few of my own variations. Once done, I realized it may be the best soup I ever made, then had to struggle to remember what all I added so I can write it down to make over, and over, and over again!!!!!
This reminds me of my Aunt Bobbie’s Portuguese Soup. It’s a family treasure. It’s made with cabbage but you add vinegar for a little tang. I’m thinking the taste might be similar. Im excited to try it. I can’t wait to get your cookbook! My husband doesn’t know it yet, but he just ordered it for my anniversary present.😂
I got started making sauerkraut soup when I decided to make a soup using ingredients from a Reuben sandwich, so when I first made it, I included leftover corned beef, which is really good. Also, at the end, I added some cream and grated Swiss cheese. I love the way the flavors of Swiss cheese and sauerkraut go together. I use caraway seeds to represent the rye bread. Sometimes if I have rye bread on hand, I make rye bread croutons to go on top. Now when I make it, I don't always add corned beef. When I don't, I like to use a mixture of sauerkraut and fresh cabbage. Potatoes sound really good, but I have a nightshade sensitivity, so that won't work for me. But it's tasty as just a cheesy cream of sauerkraut soup.
My mother used to make this, but not as a soup, more as a side dish. She would saute the potatoes with onions then just add a jar of sauerkraut and season to taste with salt/pepper. Sometimes the kielbasa/smoked sausage would be boiled separately for the protein, sometimes pork chops. She used to boil the salty meats, even ham. Sometimes she mixed the protein in with the potatoes and sauerkraut. Always, a little move either changed the flavor or save leftover meats for sandwiches.
I don’t make comments very often, but I had to come on here to say thank you for the recipe. I made this soup yesterday and it is delicious. Definitely a keeper. Thank you again and have a blessed day.
I am intrigued! I have everything but the sweet paprika (I have smoked). I have 2 1/2 gallon jars of homemade fermented sauerkraut that my dad was interested in. But every time I took it out of the fridge and asked him to taste it, he would say, "Yep, needs a few more months!" (He's looking for the flavor he recalls as a child growing up on a farm in Kansas). Because they fermented in large whiskey barrels stored in a cellar, I seriously doubt I will ever replicate that unique flavor. It sure is wonderful to pull out the jar, have a taste together and hear the story of his grandmother and her cohorts making the sauerkraut though!
@@MarysNest I made the sauerkraut soup today! It tastes amazing - I did use my homemade chicken bone broth and probably added a little too much of the fat cap. But it still tastes marvelous . I chose to add a splash of the apple scrap vinegar (also made from one of your videos). Today feels like a huge SCORE for me.😋
@@cynthiab9499 Hmmm - now that's an idea! I'll have to think about that as I don't have any whiskey on hand. I would have to be very careful I suspect with the amount added.
Our Christmas Eve meal is sauerkraut soup, made with only a little bit of onion, sauerkraut that hasn’t been drained….boiled potatoes are added to serve, along with some kind of white fish. My Mother (Slavic) used to use smelts, as her mother did, but later switched to haddock. It’s absolutely wonderful with a smoked fish…like salmon or whiting. A more traditional soup in Slovakia..would have had mushrooms in it. There was a particular religious significance in no meat being added. I believe the absence of meat in it was to signify that..as Christ had not yet been born, we were still waiting for the blood sacrifice in atonement for our sins. We ONLY ever ate this soup once a year (plus leftovers😉). She did make variations…a pork loin, and tomato juice was one of my favorites.
Sauerkraut soup is my favorite soup! I add diced canned tomatoes and a bit of cream and it makes a nice pink creamy broth. It’s the only version I’ve tried but I’m going to try caraway next time! Thanks
I watched it last night and will be cooking it later, but as Potato is bad for me I have half a Celeriac left over which I am intending to use. Thanks Mary I only found your site last night so it needs checking out. Mary I just made this and added 3 Tsbs of Apple Sauce and I am well satisfied with the results. Thanks.Ian.
Hi Mary, Thank you for your wonderful and easy to make recipes. I love all your tips for making use of almost ALL of our food sources. I am very happy that I stumbled across your channel, it has been very educational. 😊 I was just wondering, with this soup if you didn't use potatoes and did use a sausage, would you need to add some flour or starch as a thickening agent to replicate the thickening properties of the potatoes? Thank you in advance for your reply. I have pre-ordered your cookbook and I am looking forward to having it arrive to my home in Canada! 😊
Hi Diane, Thank you so much for ordering my book - I think you will really enjoy it!! And yes, I think making a bit of a roux in the beginning of the soup if you add the sausage would thicken it nicely so that no grease floated to the top. And thank you so much for the kind words - I am so happy we are on this traditional foods journey together!! Love, Mary
In my family the right kind of sauerkraut is important. If buying sauerkraut we only buy cans or jars that have only cabbage and salt…but NO wine vinegar. We like to use ham bone stock for the base liquid. I add very little seasoning. Then at the end I sauté a little fat (usually shortening or oil) with a tbsp or two of flour and add to the soup to thicken just slightly.
NO JOKE! My mouth started watering in anticipation of that tangy, vinager-y soup hitting my tongue when you tasted the soup! 😆😆😆. Fortunately the weather has turned a bit cool so guess what's for supper tonight???
Hi Mary, My friend was told that he has high blood pressure so I wanted to ask you the following:I haven’t watched all of your videos but I wanted to ask if you had some ideas cooking food so that food wouldn’t raise your blood pressure but be healthy and taste really good? Thanks for your help 😊
I noticed your beautiful mortar that you crushed the caraway seeds in. Looks like marble. I checked your "Favorite Soup Making Supplies" and did not see it in there. Could you tell me where you got it?
Hi Rose, That is lovely isn't it! I have had that for probably over 35 years!! I bought it at a kitchen store in Virginia. But I bet if you search "green marble mortar and pestle", a similar one will show up and maybe be available online or at a kitchen store near you. Love, Mary
@@MarysNest Yes, it is very lovely and it's especially nice that you have had it so long. I actually have a marble mortar and pestle, but it's pretty plain looking, although it does the job. I just thought yours was so pretty and I like the design. Will check online. Thanks Mary!!
This is so funny because about a week ago I was wondering what to do with about a half cup of kraut. I thought I could putting it in the cabbage soup I was making. Then I decided no one but me would enjoy. I should have trusted my instincts.
Mary, I really, really dislike caraway seeds. It is a childhood memory that my great grandfather from Norway used to feed me breadsticks dipped in mustard and caraway seeds. I didn’t like them then and I still do not like the flavor. Is there anything that can be substituted or should I leave them out? Congratulations sweet Mary on your book. I preordered during your live! Blessings.
Oh sweet Marry! You are a National Treasurer of the U.S.A. The White House should recognise your work and give you a medal. You really deserve a recognition. ❤️❤️❤️
I made this last night for our dinner and loved it!! I added 1/2 lb of ground hamburger to the soup. Since I didn’t have any caraway seeds, I added black sesame seeds, and ground black pepper. It was delicious!! This will definitely be a top quickly and easy go to for us!! Thank you!!! 💖
